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WHY WE LOVE THIS DISH
For an elevated dish to kick off the holiday season, we’re making seared scallops with an aromatic thyme and walnut breadcrumb topper—complete with a roasted fall vegetable duo.
TECHNIQUE TO HIGHLIGHT
To add a piquant contrast of flavor to hearty roasted vegetables, tender, sweet pear is marinated alongside tangy balsamic onions in a vibrant mix of sherry vinegar and maple syrup, then tossed with the vegetables to finish the dish.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place the squash pieces and halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, roughly chop the walnuts. Pick the thyme leaves off the stems; roughly chop the leaves. Thinly slice the chives. Roughly chop the onions. Core and medium dice the pear. In a large bowl, combine the chopped onions, diced pear, maple syrup, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the breadcrumbs and chopped walnuts; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat; add the chopped thyme leaves. Stir to combine. Transfer to a bowl. Wipe out the pan.
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through. Turn off the heat.
Add the roasted vegetables to the bowl of marinated pear; toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked scallops with the finished vegetables. Top the scallops with the walnut breadcrumbs. Garnish with the sliced chives. Enjoy!
Tips from Home Chefs